While the best way to may any stew is by slow cooking it, this can be done with many cooking methods including the stovetop or even baking in the oven.
Stew is one of those meals that anything can go into the pot and with a rich brown Guinness gravy this stew will be a favorite in your home the meat is fork-tender and delicious.
We just make a basic recipe and this one can be adapted with whatever your family prefers with vegetables so this isn't an Irish Stew, it's our version of a slow cooker beer stew easy one-pan meal.
If you're not fond of beer, use apple juice, it's a great substitute as long as it's unsweetened, and the stew will still be melded with wonderful flavors.
The best part is buying those inexpensive roasts of already cut-up stew meats that makes this a very economical meal to feed a large family.
I have used boneless pork, rump roast, and even chicken with this recipe so adapt away, the slow cooker will do all the magic.
The printable recipe card is at the bottom of the post so if you don't want to read through the tips below, scroll to the bottom of this page.
Easy Basic Steps to Make Guinness Beef Stew
- Place the liquid ingredients in the slow cooker.
- Set the slow cooker on high and oil spray the inside( this stew will cook for 4 to 6 hours on high or 6 to 8 hours on low)
- Place the hard uncooked vegetables, like potatoes, on the bottom, then add the roast on top of the cubed meat of choice
- Sprinkle all herbs, and spices evenly over the meat around 1 teaspoon of each, butter, and garlic to the top of the roast.
- Sprinkle the top with flour.
- Around the last half hour, add the mushrooms and beans or any vegetables already cooked if using canned around the last 30 minutes before it's cooked.
Ingredients you will need
- Rump Roast, Round Roast, Chuck Roast, or another cut of meat you like cubed or left as a whole roast
- kosher salt
- crushed tomatoes or fresh plum tomatoes put through a food processor as shown
- Freshly ground black pepper
- Dried oregano
- Fresh chopped parsley
- basil leaves
- fresh rosemary
- garlic, cut into thick slivers
- beef broth or bottled gravy
- 1 bottle of any kind of beer
- Worcestershire sauce
- garlic powder
- flour or cornstarch
- cubed potatoes
- baby carrots
- mushrooms
No Slow Cooker? No Problem
- Stovetop: Saute the garlic in oil for 2 minutes, add all your ingredients to a deep dutch cover, and simmer on low until the meat and vegetables are fork tender around 1 and 45 minutes to 2 hours.
- Oven: The same method as the stovetop except preheat the oven to 350 degrees and cook the stew in the oven for around 2 hours, check it to see if the meat is tender and the vegetables are soft, continue to cook and add more liquid if necessary and it starts to dry out.
Other Meats You Can Substitute
- boneless chicken
- boneless pork
- boneless venison
- boneless lamb
- boneless veal
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Stews are super comfort meals all in one pot
Seriously a delicious stew especially with a huge hunk of fresh Italian bread to sop up the juice.
An amazing aroma comes from this slow cooker easy beer pot roast, while slowly making its own sauce with the combination of beer and vegetables.
This turns any ordinary pot roast into a fork-tender comforting bowl of delicious beer stew.
Slow Cooker Guinness Beer Stew
Yield: 6
Prep time: 10 MinCook time: 6 HourTotal time: 6 H & 10 M
This is a throw everything in the pot slow cooker recipe for pot roast with gravy and vegetables. This can also be done on the stovetop or slow-cooked in the oven.
Ingredients
- 1 (3 pounds) Rump Roast, Round Roast, Chuck Roast, or another cut of meat you like leaving whole or cut up into chunks
- 1 1/2 tablespoons kosher salt
- 1 28-ounce can of crushed tomatoes or 2 lbs, of fresh plum tomatoes put through a food processor as shown
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon fresh chopped parsley
- 2 fresh basil leaves
- 1 teaspoon fresh rosemary
- 4 cloves garlic, cut into thick slivers
- 1/2 cup beef broth or bone broth
- 1 bottle of Guinness Dark Beer or use any kind of beer
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 2 teaspoons flour or cornstarch
- 1 tablespoon butter
- 4 cubed potatoes
- 2 cups baby carrots
- 1 cup mushrooms
- Optional: any vegetables IE green beans, onions can also be added
Instructions
- Place all the liquid ingredients in the slow cooker.
- Set the slow cooker on high and oil spray or add a crock pot liner ( this stew will cook for 4 to 6 hours on high or 6 to 8 hours on low).
- See notes for other cooking methods.
- Place the hard uncooked vegetables, like potatoes, on the bottom, then add the roast on top. I also add the peppers on top to flavor the roast.
- Sprinkle all herbs, and spices evenly over the meat around 1 teaspoon of each, butter, and garlic to the top of the roast.
- Sprinkle the top with flour.
- Around the last half hour, add the mushrooms and beans or any vegetables already cooked if using canned around the last 30 minutes before it's cooked.
- Note:
- If not thick enough make a cornstarch and water paste add more cornstarch and cold water and stir into the stew to thicken up the gravy, do this around 30 minutes before the completion of cooking.
Notes
No Slow Cooker? No Problem
- Stovetop: Saute the garlic in oil for 2 minutes, add all your ingredients to a deep dutch cover, and simmer on low until the meat and vegetables are fork tender around 1 and 45 minutes to 2 hours.
- Oven: The same method as the stovetop except preheat the oven to 350 degrees and cook the stew in the oven for around 2 hours, check it to see if the meat is tender and the vegetables are soft, continue to cook and add more liquid if necessary and it starts to dry out.
Other Meats You Can Substitute
- boneless chicken
- boneless pork
- boneless venison
- boneless lamb
- boneless veal
Pin for later
Other Stew Recipes
Meatball StewString Bean Stew
Italian Stew
One Pot Chicken Stew
Julia Child Stew